かつらむき

Meanings

rotary cutting; thinly slicing into a long strip

usually written using kana alone

Culinary technique of peeling a vegetable (e.g., daikon, carrot) into a thin, continuous sheet, often used for decorative cuts or tsukemono. Also used in woodworking for producing veneer.

大だい根こんのかつらむきは、和わ食しょくの基き本ほん技ぎ術じゅつの一ひとつです。
Daikon rotary cutting is one of the basic techniques of Japanese cuisine.
かつらむきにした野や菜さいを千せん切ぎりにすると、美うつくしい白髪しらがねぎが作つくれます。
By julienning a vegetable that has been thinly sliced into a long strip, you can make beautiful shredded leeks.

See all 4 example sentences ›

Kanji

桂Japanese Judas-tree, cinnamon tree
剥come off, peel, fade
剝come off, peel, fade

Related words

ささがき
Sasagaki is a different cutting technique where the ingredient is shaved into thin, irregular strips, often used for burdock root, whereas katsuramuki produces a continuous, even sheet.
千せん切ぎり
Sengiri refers to thin strips cut from a block or sheet, often after katsuramuki, while katsuramuki is the initial rotary peeling into a sheet.

Built from

桂かつら+むく

Written forms

かつらむきUsage33%
Kana spelling is standard; the word is usually written in kana.
桂かつらむきUsage44%
search-only kanji form
Search-only mixed kanji-kana form.
桂かつら剥むきUsage22%
Kanji spelling using 桂 (katsura tree) and 剥き (peeling).
桂かつら剝むき
rarely-used kanji form
Rare variant with 剝 (traditional form of 剥).

Etymology

From 桂 (katsura, the Japanese Judas tree) and 剥き (muki, peeling). The name likely comes from the resemblance of the thin, continuous peel to the bark of the katsura tree, though the exact origin is uncertain.